How far ahead can I make deviled eggs?

You can boil and peel the eggs a day ahead. For the best texture, fill the eggs the same day you plan to serve them or keep the filling and egg whites separate until ready to assemble.

Why do you use an ice water bath?

The ice water bath quickly cools the eggs, helps stop the cooking process, and can make peeling easier.

Can I make only one of the three versions?

Yes. You can make just the classic, olive, or bacon cheddar filling. This recipe is easy to scale up or down depending on how many eggs you want to prepare.

What can I use instead of Miracle Whip?

You can use mayonnaise if you prefer. Miracle Whip gives the olive version a slightly sweeter and tangier flavor.

Deviled Eggs 3 Ways | Aunt Sandy’s Kitchen

Name: Deviled Eggs 3 Ways
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 18 deviled egg halves
Cuisine: American
Ingredients: 9 cold eggs; 1 tablespoon salt for the boiling water; Cold water, enough to cover the eggs by about 1 inch; Ice, for an ice water bath; Classic Deviled Eggs: 3 eggs; 2 tablespoons mayonnaise; 1/2 teaspoon mustard; Pinch of salt; Pinch of pepper; Pinch of garlic powder; Optional: plain paprika; Olive Deviled Eggs: 3 eggs; 2 tablespoons mayo-like dressing, such as Miracle Whip; 1/2 teaspoon mustard; Pinch of salt; Pinch of pepper; Pinch of garlic powder; 6 Spanish pimiento stuffed Manzanilla olives; Optional: 1 to 2 dashes hot sauce; Optional: plain paprika; Bacon Cheddar Deviled Eggs: 3 eggs; 1 or more slices bacon; 2 tablespoons mayonnaise; 1/2 teaspoon mustard; 1/2 tablespoon finely shredded Cheddar cheese; Pinch of pepper; Pinch of garlic powder

Instructions

Place 9 cold eggs in a 4- to 6-quart saucepan large enough for the eggs to sit in a single layer without touching.
Add enough cold water to cover the eggs by about 1 inch, then add 1 tablespoon of salt.
With the lid off, bring the pan to a rolling boil over medium-high heat.
Once the water reaches a rolling boil, remove the pan from the heat, cover with the lid, and let the eggs sit for 12 minutes - set a timer.
Prepare a ice water bath while you are waiting on the eggs. Be sure not to fill your bowls up with water on the way, because when you put your eggs in there and as the ice melts, the level will come up.
Once the 12 minutes are up, carefully remove the eggs from the pan and place them in ice water bath, and let them sit in the ice water bath for about 10 minutes.
Gently tap each egg on a hard surface, peel off the shells, rinse under cold water, and pat dry.
Cut the eggs in half lengthwise. Separate the yolks into 3 small bowls, using 3 yolks per bowl. Arrange the egg white halves on a serving plate.
For the classic version, mash one bowl of yolks with a fork and stir in the mayonnaise, mustard, salt, pepper, and garlic powder until smooth.
For the olive version, mash one bowl of yolks with a fork and stir in the mayo-like dressing, mustard, salt, pepper, garlic powder, olives, and hot sauce if using.
For the bacon cheddar version, mash one bowl of yolks with a fork and stir in the mayonnaise, mustard, Cheddar cheese, pepper, garlic powder, and crumbled bacon until combined.
Use spoons to fill the centers of the egg white halves with the yolk mixtures, dividing each filling evenly.
Sprinkle the classic and olive versions with paprika if desired, then serve right away or chill until ready to serve.

Sides